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How do you compare the food cost formula across different types of food service operations?

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Food cost is one of the most important indicators of the profitability and efficiency of a food service operation. It measures how much it costs to produce the food that is sold to customers, and it can vary significantly depending on the type of operation, the menu, the purchasing, the production, and the portioning practices. To compare the food cost formula across different types of food service operations, you need to understand how it is calculated and what factors influence it.

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Justin Labossiere

Food and Beverage Professional
Leonardo Daniel Golub

Director VocalCare?. Specialist and Consultant in Food Technology, Commercial Processes and Retail.

1 Food cost formula

The food cost formula is a simple equation that shows the relationship between the cost of food, the sales of food, and the food cost percentage. The formula is:

Food cost percentage = (Cost of food / Sales of food) x 100

The cost of food is the total amount spent on purchasing and preparing the food items that are sold during a specific period, such as a day, a week, or a month. The sales of food is the total revenue generated from selling those food items during the same period. The food cost percentage is the ratio of the cost of food to the sales of food, expressed as a percentage. It indicates how much of each dollar of sales is spent on food.

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Leonardo Daniel Golub

Director VocalCare?. Specialist and Consultant in Food Technology, Commercial Processes and Retail.
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Simplemente agregar que el FOOD COST, es un porcentaje que por si solo nos puede dar una idea de la relación compra/venta de alimentos pero si desconocemos todos los costos operativos que influyen en la Operación solo tendremos una visión parcial de la misma.

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2 Types of food service operations

There are many types of food service operations, such as restaurants, catering, hotels, institutional, and fast food. Each type has different characteristics, such as the menu, the service style, the customer expectations, the labor costs, and the overhead costs. These characteristics affect the food cost formula in different ways.

For example, a fine dining restaurant may have a higher food cost percentage than a fast food outlet, because it uses more expensive ingredients, has more complex recipes, and offers larger portions. However, it may also have a higher sales price and a higher profit margin per dish. A catering operation may have a lower food cost percentage than a restaurant, because it can buy in bulk, plan ahead, and control waste. However, it may also have lower sales volume and higher labor and transportation costs.

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Justin Labossiere

Food and Beverage Professional
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Something to note in the multi unit casual dining sector is the amount of promotional items sold (discounts, wing nights, lunch features)and how they impact the theoretical vs actual food cost. Further to this is the dining habits year round of your customers. You may find in shoulder seasons your discounted sales might increase as an overall percentage, causing your food cost to rise if not budgeted correctly.

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3 Factors influencing food cost formula

The food cost formula for different types of food service operations can be influenced by a variety of factors. Menu selection, purchasing practices, production methods, and portioning all play a role in the cost of food. For example, menu items that are seasonal, local, and fresh may have lower food costs than those that are imported, processed, and frozen. Additionally, a purchasing process that follows best practices such as comparing prices and checking quality can keep costs low. During production, following standard recipes, portion sizes, and cooking methods can help to reduce costs. Lastly, consistent and accurate portioning guidelines can help to keep food costs down. All of these factors can help to ensure that the food cost formula remains low.

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Justin Labossiere

Food and Beverage Professional
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In a high volume business model it's often the portioning that isn't necessarily portioned that can work against you. Examples of this is your side dishes (fries, onion rings, salads and so on). While it's not feasible to weigh every portion of product, you need to revisit this as constant coaching with the line staff. It's also an important note when deciding on your serving vessels, don't purchase a 10oz bowl and serve 6oz of fries in it. For one it has a bad value perception of portioned correctly and 2 the staff will be inclined to over portion as a result.

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4 How to compare food cost formula

To compare the food cost formula across different types of food service operations, you need to consider several steps. Firstly, define the purpose and scope of the comparison: why do you want to compare the food cost formula? Is it to benchmark your performance against industry standards, identify areas of improvement, or evaluate different options? What type of operations do you want to compare? Secondly, collect and analyze the data: how do you obtain the data for the cost of food and sales of food? Do you use accounting records, invoices, receipts, or inventory counts? How do you ensure accuracy, completeness, and reliability? Thirdly, interpret and communicate the results: what do the results tell you about the food cost formula for each operation? How do they compare with each other and with industry averages? What are the strengths and weaknesses of each operation? What are the opportunities and threats for each operation? Lastly, how do you present and explain the results to stakeholders?

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5 Tips and best practices

Comparing the food cost formula across different types of food service operations can be a useful and insightful exercise, but it can also be challenging and complex. To ensure consistency, clarity, fairness, accuracy, relevance, and validity, use a common format and terminology for data collection, analysis, and presentation. Adjust for differences and variations that may affect the food cost formula for each operation such as seasonality, promotions, taxes, tips, or service charges. Additionally, compare operations that are similar in terms of type, size, location, market and concept. For example, compare restaurants with restaurants rather than catering or hotels. Make sure to compare operations with similar menus, service styles, customer segments and price points.

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6 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?

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How do you compare the food cost formula across different types of food service operations?

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1 Food cost formula

2 Types of food service operations

3 Factors influencing food cost formula

4 How to compare food cost formula

5 Tips and best practices

6 Here’s what else to consider

Food Cost Management

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